Step 1

Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.

Step 2

Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.

Step 3

Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)

Step 4

Pour into sterilised conserve jars and store in the fridge.